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Thanks to Staff Chef Tom " Cookie" White for tall the help on the show!
2010 Season
Grilled Quail with Soy Barbecue Sauce
8 Quail breasts (bone in)
1/2 Cup Soy Sauce
1/2 Cup "Cookies" BBQ sauce
Mix Soy sauce and BBQ sauce together , place Quail in a shallow dish and pour sauce over let sit at least 2 hours. Heat charcoal grill or gas grill to medium heat.Place Quail on grill and baste with sauce. Watch carefully, turning often and continue basting. Cook until browned and internal temp is about 170. Enjoy!
Venison Back strap Kabobs
1-2 lb Venison Back strap cut into 2" cubes
2 medium sweet peppers cut into 2" squares
1 large Onion cut into 1" pieces
1 Tbs of Tones Garlic powder
1 Tbs of Tones Rosemary
1 Tbs of Tones ground Cumin
1 Tbs of Tones ground Black Pepper
Salt
Put meat in a bowl with all spices and salt to your liking. Toss well and let sit at room temperature for 2 hours. Using skewers alternate meat, pepper and onion until all are used up. Grill over hot coals or med high gas heat until meat is cooked to your preference. Excellent served with rice.
Fish Tacos
1 lb Halibut Fillets or other firm white fish
2 Tbs Tone's Lime pepper
1-2 tsp Tone's Cayenne
2 Tbs Olive Oil
Shredded Cheddar Cheese
1 Avocado peeled, pitted and sliced
1 thinly sliced red onion
1/4 head of thinly sliced Cabbage
2 Tbs of Vinegar
Salt
Flour or Corn Tortilla shells
Cut fillet into 3" wide strips sprinkle with seasonings. Mix Cabbage with salt and vinegar sit aside. Heat oil pan until almost smoking. add fillets and cook on each side turning once until fish flakes easily. Serve in a warm corn or flour shell topped with cheese, avocado, onion, and cabbage.
Turkey Tom's Fajitas
1-11/2 lbs thin sliced wild Turkey breasts about 3-4 inces long
1/4 cup beer
1/2 cup fresh lime juice
1/4 cup Olive Oil
1 Tbs Garlic powder
1 Tbs Brown sugar
1 Tbs Tone's Cilantro
1 Tbs Tone's Ground Cumin
salt
Put all the ingredients in a bag mix well and marinate 3 hours up to overnight in the fridge.
1 Large bell pepper seeded and sliced int thin strips
i large onion sliced thin
1 large tomato coarsely chopped
2 Tbs Olive Oil
Cookies Salsa
warm flour tortillas
sour cream
Reserve 1/4 cup of marinade then drain the Turkey. Heat oil in a large pan until very hot add peppers and onions, stir fry 5 minutes then add Turkey and reserved marinade. Stir fry until Turkey is cooked through add Tomato's, stir fry 2 minutes. Serve on a warm plate with warm tortillas, salsa, and sour cream.
Crispy Crunchy Fried Walleye
1 egg
1 cup milk or evaporated milk
2 Cups Ritz cracker crumbs
1/2 tsp salt
1/2 tsp pepper
1-1 1/2 lbs Walleye fillets about 1/2 inch thick
Olive or Peanut oil for frying
In a shallow dish blend egg and milk. On a plate combine cracker crumbs, salt and pepper. Heat about 1/2 inch of oil in a skillet until very hot. Dip fillets in egg then dredge in cracker mix. Fry until golden brown about 2-3 minutes on each side. Drain on paper towels.
Wild Turkey Pot Pie
I box of refrigerated pastry
1/2 cup chopped onion
1/2 cup diced Celery
1 10 oz package frozen peas and carrots
1/4 cup butter
1/3 cup flour
1 tsp salt
1 tsp Tones Sage
1 tsp Tones Thyme
1 tsp pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed wild Turkey breast
Heat the butter in a saucepan and saute the onions and celery until they are soft meanwhile cook peas and carrots as per package directions. Stir the flour into the celery and onion then stir in the next 4 ingredients. Add broth and milk cook and stir until bubbly and thick. Stir in drained peas and and turkey. Pour into a 13x9 baking dish and top with pastry cuts slits to vent. Seal the edges and bake at 425 for 15-20 minutes until pastry is golden brown.
BAD Burgers (Bear, Antelope, Deer)
1/2 lb ground Bear
1/2 lb ground Venison
1/2 lb ground Antelope
2 slices white bread (crusts removed)
milk
salt/pepper
Tones Garlic powder
Med hot charcoal or gas grill
Mix meats and garlic powder with salt and pepper to taste. Put bread in a small dish and stir in enough milk to make a paste. Mix the bread/milk mix in with the meat. Grill WELL DONE over medium heat wtching for flare ups. Serve on toasted buns with your favorite condiments.
Cookie Tom and Cookies Elk Ribeye
1-2 lbs Elk Ribeye steaks
2 Tbs Cookies flavor enhancer
1 Tbs Tones Sage
Very hot charcoal or gas grill
Cookies BBQ sauce for dipping
Cover steaks with flavor enhancer and allow to sit at room temperature about 1 hour. Prepare grill. Sprinkle steaks with Sage and grill to desired finsih. Provide warm BBQ sauce for dipping.
2009 Season
Wild Turkey and Dressing Pepper Cups
6 large mild chili peppers such as Anaheim chilies
1 cup diced wild turkey
1/2 cup diced onions
1/4 cup diced celery
2 tbs olive oil
1 box Jiffy corn muffin mix
Cut chilies in half length ways and remove seeds and membrane. Wash and set aside. Add olive oil to skillet; heat until very hot. Add turkey, onions, and celery. Saute until turkey is cooked through. Drain and cool. Prepare muffin mix according to package directions. Once prepared stir in the cooled mixture. Fill peppers with mix; place on a sprayed baking sheet and bake at 350 degrees until knife inserted in center comes out clean. Approximately 20 minutes. Serve hot.
Pheasant Marsala
2 Pheasant breasts skinned and boned
1/4 cup flour
1 tbs sage
salt
pepper
3/4 cup sliced mushrooms
1/4 cup sliced green onions
3 tbs butter
1/4 cup chicken broth
1/4 cup dry marsala
Pound breasts out between plastic wrap until they are 1/4 inch thick. Stir together sage, pinch of salt, pinch of pepper and flour. Press pheasant into flour mix on both sides. Set aside. In a large skillet saute onions, mushrooms and 1 tbs butter until tender. With slotted spoon remove vegetables, set aside. In same skillet cook pheasant in remaining butter on medium high heat 4-5 minutes until fully cooked. Turn off heat; return vegetables to skillet, add broth and marsala. Turn heat back on high, cook 2-3 minutes stirring constantly until slightly thick. Spoon over pheasant and serve.
Pecan Crusted Cat Fish with Lime and Cilantro Tartar Sauce
4 catfish fillets washed
1 egg beaten
1/2 cup pecans ground very fine
1/2 cup cornmeal
salt, lemon pepper
oil for frying
Mix nuts, cornmeal, salt and lemon pepper. Dip fillets in egg, press each side into coating. Fry in very hot oil for 5-6 minutes on each side. Drain on paper towels. Prepare tartar sauce.
Tartar Sauce
3/4 cup mayonnaise
1 tbs lime peel, grated
1/2 cup chopped cilantro
Mix all ingredients together and serve over hot fish.
Throw it in Stew
1 can baked beans
1 can who;e kernel corn
1 diced onion
3 strips diced Bacon
3 diced potatoes
1 lb ground venison
salt/pepper
tbs garlic powder
tbs cumin
Mix it all together and simmer for 45-50 minutes.
Flying Smothered Steak
Never But Never cook Duck or Goose WELL DONE!
1 Goose breast or 2 Duck breasts
salt/pepper
2 Tsp Garlic powder
Non-Stick spray
1 cup sliced Mushrooms
2 jars of Beef gravy
1/3 cup water
Slice each breast to half thickness Sprinkle on Garlic powder and salt and pepper to taste. Spray a Saute pan and put on medium heat add breasts, water, and Mushrooms. Cover and simmer until almost done (pink on the inside) add gravy and heat through.
Low Carb Venison Burritos
1 pkg 12 low carb tortillas
1/2 pound ground venison
1/2 pound 70% lean ground beef
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tbs chili powder
1 tsp garlic powder
8 oz shredded cheddar
1 bottle salsa
Brown meats with spices; cook thoroughly and drain. Roll meat, cheese, and salsa up in tortilla and serve!!! That was simple..wasn't it??
Wild Taco Party
1 lb ground venison
taco seasoning
1/2 lb thinly sliced wild turkey breast
1 medium onion
1 medium bell pepper
1 Tbs chili powder
1 Tbs garlic powder
1/2 lb walleye or crappie
1 egg beaten
1 cup cornmeal
1 Tbs cornmeal
1 tsp cumin
cooking oil
shredded cheddar
salsa
sour cream
taco shells
Brown venison and cook according to taco seasoning directions. Set aside and keep warm. Thinly slice the onion and bell pepper. Add 2 Tbs oil to pan and heat up add turkey, onion, pepper , chili powder and garlic powder. Cook until vegetables are tender and turkey is cooked through. Set aside keep warm. Dip fish fillets in egg and cornmeal; sprinkle with lemon pepper. Put 2 more TBS of cooking oil into skillet; heat until almost smoking. Put fish fillets in; brown on each side about 3 minutes. Remove and drain. Set out venison, turkey, fish fillets along with condiments and taco shells and enjoy your wild taco party!
Biscuits and Venison Sausage Gravy
1/2 pound ground venison
1/2 pound ground beef-not lean ground beef
1 tsp salt
1 tsp pepper
1 TBS sage
1/2 tsp cayenne
2 TBS flour
1 cup whole milk
your favorite biscuits
Brown meat in skillet then add spices and cook 5 minutes more. Add flour and combine well. Turn heat up and add milk. Stir until smooth and cooked through-about 5 minutes. If it's too thick then thin with more milk; serve over biscuits.
Bluegill Chowder
1 cup diced onion
1/2 cup diced celery
4 cups diced potatoes
6 slices diced bacon
2 tsp salt
2 tsp basil
1 tsp pepper
2 cups water
1 pound bluegill fillets
1 can creamed corn
1 can evaporated milk
1 pint whipping cream
Combine onion, celery and bacon in stock pot; saute until browned. Add potatoes, spices and water. Simmer for 20 minutes. Add fish, corn, and evaporated milk. Simmer for 15 more minutes; add whipping cream and heat through. Can be thickened with flour and water slurry if desired.
Wild Boar and Beans
1 pound dried pinto beans
Water for soaking
2 pounds boar shanks or hocks
4 cups water
1 Tbs onion powder
1 Tbs cumin
Pick through beans and cover with water; soak over night. Add water if necessary. Drain and rinse beans; add all ingredients together. Simmer about 21/2 hours. Remove boar meat from bone; add back to beans. Heat and serve.
WHISKEY TOM'S BOURBON AND BROWN SUGAR ZIP VAC VENISON STEAKS
1/2 Cup (good) Bourbon
1/4 Cup (packed) brown sugar
1 Tbs Garlic powder
1 tsp Salt
1 tsp pepper
1 lb Venison steaks
Mix all ingredients together put in bag with steaks and vacuum seal. Place in freezer. when ready to use thaw in fridge 24-48 hours and cook as desired.
2008 Season
Pasta and Venison Casserole
1 jar of Spaghetti sauce or your own home made
1 16 oz package elbow Macaroni
1 lb ground Venison
1 15 oz carton of Ricotta Cheese
1 cup grated parmesan
2 Tbs Basil
2 Tbs Oregano
1 egg beaten
1/2 Tsp salt
1/2 Tsp Pepper
8 oz shredded Mozzarella
Pre-heat oven to 350. prepare the macaroni as the label directs, drain and set aside. In a large pan brown the Venison then drain. Stir in the Ricotta and the next 6 ingredients. Add about 12 oz sauce and the macaroni and mix well. Spray a baking dish and add Venison mix. Spoon over the rest of the sauce and sprinkle with Mozzarella. Bake about 20 minutes.
Venison Filet Mignon (grilling show)
1 Venison Loin sliced into 2" thick slices
Bacon
Toothpicks
Olive Oil
Salt/Pepper
Garlic Powder
Wrap a piece of Bacon around the edge of each steak and secure with a toothpick. Rub each steak with Olive Oil sprinkle with spices. Grill until desired doneness. If you like them rare you may pre-cook the Bacon before wrapping it.
Jalapeno and Honey BBQ 'ed Bear on Toast Points
1 3 lb Bear roast or try it with Pork
1 Tbs Baking Soda
1 cup Jalapeno Wine or 1/2 cup chopped pickled Jalapeno
1/2 cup Honey
1 cup Tomato sauce
1 tsp Salt
1 tsp Pepper
1 Tbs Chili Powder
1/4 cup Apple Cider Vinegar
6 slices bread toasted and buttered
Put roast and baking soda in a pot, cover with water and simmer 20 minutes (omit this step if using Pork) Meanwhile prepare sauce by mixing together next 6 ingredients. Remove roast, drain, slice across the grain and cut into 1/2 inch pieces. Add to the sauce and simmer 1 hour until very tender. Prepare the toast and cut each piece into 4 squares, top with shredded meat and serve.
Dove or Quail stuffed Jalapeno Peppers
6 Doves or Quail breasts skinned and boned
1 cup Buttermilk
1 tsp Tones Seasoned salt
1 Tbs Sage
4 oz Cream Cheese, softened
6 Large Jalapeno
Bacon
toothpicks
Soak the breast meat in Buttermilk overnight, discard Buttermilk. Chop the breast meat then add it to the next 3 three ingredients and mix well. Slice each pepper in 1/2 and scoop out seeds (wear gloves). Stuff each 1/2 with mixture and wrap with a 1/2 slice of Bacon, secure with a toothpick. Grill about 15-20 minutes turning occasionally until the Bacon is well cooked.
Spicy Blue Cheese Wild Turkey Salad
1/2 Cup Mayo
2 Tbs hot sauce
2 Tbs ranch dressing
2 stalks Celery, sliced thin
1/2 cup crumbled Blue Cheese
4 cups cooked Wild Turkey
Salt/Lemon Pepper
Combine all ingredients and season with salt and lemon pepper.
Antelope or Deer Wiener Schnitzel
2 lbs of steaks
1/2 cup of Italian bread crumbs
1/2 cup grated Parmesan
1 Tbs Sage
1 Egg
Salt/Pepper
1/2 Cup Cream
olive Oil
3 Tbs Butter
1 Tbs Lemon Juice
Pound steaks until very thin. Mix together next 3 ingredients, then mix the egg with the cream and add some salt and pepper. Heat about 1/4 inch of olive oil in a pan until very hot. Dip steaks in dry mix, then egg mix, then dry mix. Cook golden brown on both sides. Remove from pan and keep warm. Melt the butter in the same pan and add the lemon juice. Pour the hot butter mix over the steaks, sprinkle with Parsley and serve.
This one is great because you can bake it in the oven, cook it on the grill, over hot coals of your campfire, or on the engine block of your car!
Trout In Foil
4-6 Trout gutted and washed
Salt/Pepper
1 Tsp Thyme
1 Tsp Dill
2 Carrots
1 Medium Onion
2 Celery Ribs
6 Tbs Butter
Sprinkle Trout inside and out with Lemon Juice, herbs, and Salt/Pepper. Chop vegetables very fine and saute in Butter until tender. Stuff each fish with vegetable mix and wrap tightly in foil. Bake in oven at 425 for 15-20 minutes. (This mix of aromatic vegetables is called Mire pox and is used to flavor the fish)
The Best Deer Loin Recipe!
Deer Loin
Thick cut Bacon (maple smoked)
1/2 Cup Brown Sugar
1 Tbs Meat Tenderizer
1 Tbs Seasoned Salt
1 Tbs Garlic Powder
1 Tbs Black Pepper
Combine lst 4 ingredients. Butterfly the loin lengthwise leaving about 1/2 inch of base. Rub with seasoning mix and sprinkle with Brown Sugar. Close the loin up and completely wrap it in Bacon leaving a small space between each strip, secure with toothpicks. Pre-heat the oven to 350 and place the loin in a baking dish, cover tightly with foil. Bake about 1 hour or until a thermometer registers 150. Remove from oven let rest for 5 minutes and slice between the Bacon strips, pour juices over and serve.
Pasta and Venison Casserole
1 jar of Spaghetti sauce or your own home made
1 16 oz package elbow Macaroni
1 lb ground Venison
1 15 oz carton of Ricotta Cheese
1 cup grated parmesan
2 Tbs Basil
2 Tbs Oregano
1 egg beaten
1/2 Tsp salt
1/2 Tsp Pepper
8 oz shredded Mozzarella
Pre-heat oven to 350. prepare the macaroni as the label directs, drain and set aside. In a large pan brown the Venison then drain. Stir in the Ricotta and the next 6 ingredients. Add about 12 oz sauce and the macaroni and mix well. Spray a baking dish and add Venison mix. Spoon over the rest of the sauce and sprinkle with Mozzarella. Bake about 20 minutes.
White Wild Turkey Chili
1-2 lbs cooked turkey
1 48 oz jar of great northern beans
1 16 oz jar of Salsa Verde (green)
8 oz grated Monterrey Jack
1 Tbs ground Cumin
2 tsp black pepper
32 oz of Chicken broth
Mix everything together and simmer for 20 minutes. Top with Cheddar Cheese, Sour Cream, and Corn chips.
Lazy Guy's Pheasant
2 cups cooked Pheasant cubed
1 can tomato soup
1 can cream of Chicken soup
8 oz medium salsa
1 cup Sour Cream
2 cups Cheddar cheese
small bag of tortilla chips
Combine all ingredients and 1 cup of cheese. Layer chips and Pheasant mixture, to with the rest of the cheese. Bake for 30 minutes at 350.
KC Venison Soup
1 1/2 lbs ground Venison
1 Large Onion chopped
2 stalks Celery sliced
2 14 oz cans Beef broth
1 28 ox can diced Tomatoes
1 10 oz package of frozen mixed vegetables
2 Tbs steak sauce (57 or A 1)
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground pepper
1/4 cup flour
I a large stockpot or Dutch oven, brown meat, onion and celery until meat is well browned. Drain and return to pan. Stir in 1 can of Beef broth and next 6 ingredients. Bring to boil reduce heat, cover and simmer 20 minutes. In a bowl or a mason jar with a lid combine the flour and remaining beef broth. Stir into mixture and cook until bubbly.
Mustard Fried Catfish
1-2 lbs Catfish fillets
1/2 cup yellow Mustard
1/2 cup Buttermilk
1 cup Grits
1 Tbs lemon pepper
1 Tbs Dill
1/2 tsp salt
whisk mustard and Buttermilk together. Combine Grits with spices. Heat oil until very hot. Dip fillets in Mustard mix then dredge in Grits. Fry until golden on each side and fish flakes easily.
2007 Season Recipes:
Deer Burgers!
1 Large slice white bread crust removed
2 Tablespoons whole milk
1 tsp sage
1 tsp pepper
1 tsp garlic powder
1 Tablespoon steak sauce (A1)
1 lb ground Venison
Mix bread and milk into a paste in a medium bowl. Add all the other ingredients and mix together then form into patties. Grill or fry and serve with cheese if desired.
Poor Man's Lobster
2 lbs fish fillets cut into 2 inch squares (northern or walleye is best)
1 cup water
1 cup dry white wine
two bay leaves
one small onion sliced
6 lemon slices
Put everything except fish in a pan and heat until simmering, put fish in simmer for about 10 minutes. cool slightly and serve with melted garlic or lemon butter.
Venison Sausage
1 lb ground venison
1/2 lb ground beef
1/2 lb ground pork
1 tsp pepper
tablespoon liqued smoke
1 cup water
2 tsp salt
2 tsp garlic powder
1 tsp marjoram
1 tablespoon dry mustard
Mix it all together and form into two rolls. roll tightly in foil. bake for 1 hour at 350 or boil about 1 hour. cool in foil then rewrap and refrigerate. Serve with Crackers and Cheese!
WALLEYE ON CHEESE TOAST
1 1/2 CUPS COOKED FLAKED WALLEYE
1/4 CUP FINELY CHOPPED CUCUMBER
1 TABLESPOON MAYO
1 TABLESPOON SOUR CREAM
SALT PEPPER
4 LARGE TOMATO SLICES
4 SLICES TOASTED BREAD
4 SLICES AMERICAN CHEESE
SET OVEN TO BROIL. MIX FIRST 6 INGREDIANTS. PUT A TOMATO SLICE ON EACH PIECE OF TOAST AND SPREAD MIXTURE OVER THE TOMATO, TOP WITH A CHEESE SLICE. BROIL ABOUT 2 MINUTES UNTIL CHEESE MELTS
1/2 LB LEAN FISH FILLIETS CUT INTO SQUARES OR CUBES
1 EGG
1/2 CUP DRY BREAD CRUMBS
BOTTLE OF SWEET AND SOUR SAUCE
OIL
HEAT OIL IN A DEEP PAN TO ABOUT 375. DIP FISH IN EGG THEN BREAD CRUMBS. FRY UNTIL DEEP GOLDEN BROWN, DRAIN. SERVE WITH SAUCE FOR DIPPING
PHEASANT AND BACON ROLL UPS
PHEASANT BREAST CUT INTO LONG THIN STRIPS
EQUAL AMOUNT OF BACO CUT IN 1/2
TOOTHPICKS
1 TSP GARLIC POWDER
1 TSP CUMIN
1 TABLESPOON CHILI POWDER
BBQ SAUCE
MIX SPICES TOGATHER AND DREDGE MEAT IN SPICES, PLACE 1/2 STRIP OF BACON ON EACH PHEASANT STRIP AND ROLL UP. SECURE WITH TOOTHPICKS. BAKE IN A 350 OVEN ABOUT 30 MINUTES SERVE WITH BBQ SAUCE FOR DIP
ITALIAN BAKED RABBIT
RABBIT CUT INTO 6 PIECES
3 CUPS TOMATO SAUCE
2 MEDIUM DICED ONIONS
1/2 CUP FLOUR
1 DICED GAR;IC CLOVE
1 TABLESPOON ITALIAN SPICES
SALT AND PEPPER
COOKING OIL
BROWN THE ONION IN 1/4 CUP OIL IN FRYING PAN. REMOVE ONION WITH A SLOTTED SPOON AND SET ASIDE. DREDGE RABBIT IN FLOUR WITH SALT AND PEPPER AND BROWN ON BOTH SIDES IN THE OIL. REMOVE RABBIT AND ADD T SAUCE ONION GARLIC AND SPICES TO THE PAN SIMMER 15 MINUTES. PLACE RABBIT IN SPRAYED BAKING DISH AND COVER WITH SAUCE. BAKE FOR 1 HOUR AT 325
SHORE LUNCH
1 BOX COMPLETE PANCAKE MIX
2 TSP TONES LEMON PEPPER
1 BEER
FISH FILLETS (WALLEYE, NORTHERN, CRAPPIE)
OIL FOR FRYING
MIX BEER WITH ENOUGH PANCAKE MIX FOR A THIN BATTER ADD LEMON PEPPER STIR. HEAT OIL TILL ALMOST SMOKING, DIP FISH IN THE BATTER LET MOST OF THE BATTER RUN OFF AND FRY UNTIL GOLDEN BROWN
TURKEY ENCHILADAS
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas
1 cup jack cheese
1 cup cheddar cheese
1/2 cup chopped onion
2 cups cubed wild turkey
1 can enchilada sauce
warm the tortillas in a damp paper towel in the microwave. coat a 13x9 pan with cooking spray. mix all ingredients. put about 2 tablespoons in the center of each tortilla and roll them up. place in baking pan. pour enchilada sauce over and cover with foil. bake at 350 for 30 minutes.
VENISON MEATBALLS
1/2 LB ITALIAN SAUSAGE
1 LB GROUND VENISON
1 TABLESPOON BASIL
2 TEASPOONS GARLIC POWDER
1 TEASPOON OREGANO
1 EGG
1/4 CUP DRY BREADCRUMBS
MIX IT ALL TOGATHER FORM INTO BALLS AND BAKE ON A COOKIE SHEET AT 375 FOR ABOUT 20 MINUTES
CHICKEN FRIED WILD TURKEY
COUPLE OF TURKEY BREAST DEBONED AND CUT INTO THIN STRIPS
1 BOTTLE ITALIAN DRESSING
1/2 TSP TONES LEMON PEPPER
2 EGGS BEATEN
1 CUP OF MILK
SALT AND PEPPER
2 CUPS FLOUR
OIL FOR FRYING
MARINATE STRIPS IN ITALIAN DRESSING AND LEMON PEPPER, SEVERAL HOURS OR OVERNIGHT. BEAT EGGS AND MILK TOGATHER STIR SALT AND PEPPER INTO FLOUR AND DIVIDE AMONG TWO BOWLS. HEAT OIL TO ABOUT 350. DIP TURKEY INTO FLOUR THEN EGG THEN FLOUR. FRY UNTIL GOLDEN BROWN THEN DRAIN ON PAPER TOWLS.
2006 Season Recipes:
Moose stew or Sta Fa Ta as it is called in Alaska is simple beauty! Made from mostly canned ingrediants old "sourdoughs" came up with this recipe many years back. Due to a lack of Moose in Iowa we will use Venison here. STA FA TA 1 lb Venison stew meat or roast 1/4 cup of flour 1/4 cup cooking oil 1 large onion 1 can of stewed tomatoes 1 can of beef broth 1 Tbs of Rosemary salt and pepper Drege meat in flour then brown in 1/4 cup of oil. Chop the onion unto large pieces. Add onion and cook 3 more minutes. Add the rest of the ingrediants including salt and pepper to taste. Simmer 11/2 to 2 hours.
Turkey Ala Tom- Sometimes simple is better. One day I actually didn't feel like cooking! So I came up with this: 1-2 lb Turkey Breast (boneless os bone-in) 6 slices of bacon 2 Tbs sage 1 Tbs of sage 1 Tsp pepper Rub spices into Turkey breast. Drape with bacon. Bake at 350 for about 30-35 minutes.
VENISON STEAKS WITH MUSHROOMS AND CREAM 4 6 oz tenderloins 1 Tbs oil 1 Tbs butter 1 cup sliced mushrooms (oyster, portabella, shittake) 1/2 cup of beef broth 1/2 cup dry Vermouth 1/2 cup whipping cream 1/4 Tsp salt 1/4 Tsp pepper 1 Tsp lemon juice 2 Tbs Tarragon Heat oil and butter then brown Venison steaks until preferred doneness. Remove and tent with foil. Add mushrooms saute 1 minute add the rest of the ingrediants. Simmer until slightly reduced and thickened. Plate steaks and pour sauce over the top. Ohhh Pheasant takes well to quick cooking so it is perfect for a stir fry. You may use chicken breast if you like.
STIR FRIED GINGER LIME PHEASANT 1lb bonless, skinless breast cut into 1" pieces 4 Tbs lime juice 4 Tbs sherry 2 Tbs soy sauce 2 Tsp cornstarch 1/2 cup chicken broth pinch salt 1/2 lb Oyster, Moral, or Shittake mushrooms sliced 1/2 Lb Snow Peas 2 Tbs Olive Oil 2 Tbs Grated Ginger 4 green Onions 1/2 " slice Mix togather Lime, Sherry, Soy Sauce and Chiken broth add Pheasant let set at least 1 hour. Remove breast pieces and preheat skillet. Add olive oil. after it is very hot add meat, stir fry 2 minutes add mushrooms, peas, and ginger. Stir fry two more minutes, add pinch of salt. Whisk cornstarch into marinade mix and add to skillet. Simmer about 2-3 minutes until thickened. serve over rice garnish with onions. Forget Salmon cakes! Go down to Banner Lakes and catch yourself some trout!
TROUT CAKES 1 1/2 cups cold mashed taters (instant is fine) 1 1/2 cups cooked flaked trout (or Salmon) 1 egg beaten 2 Tbs finely chopped onion 1 Tsp fresh lemon juice pinch of salt pinch of pepper 1/2 cup of flour 1 more egg beaten 1 cup dry breadcrumbs Cooking spray or oil Mix togather first 6 ingrediants. Form into patties. Dip in flour then egg then breadcrumbs. Fry in oil or spray. until golden brown.
This recipe actually was a Texas chili cookoff winner about 35 years ago. It remains to this day my favorite chili recipe of all time. made with Beef, Buffalo, or Venison it is a hit! Bowl of "RED" Venison Chili 1 lb Ground Venison 1 Large Onion 1 151/2 oz can of Refried Beans 2 Tbs minced Garlic 2 151/2 oz cans Tomato Sauce 1 Tsp Salt 1 Tbs Cumin 2 Tbs chili Powder Cayanne Pepper (you decide how much) Brown meat and toward the end add roughly chopped onion. Cook until meat is finished browning, drain. Add meat and all ingrediants to stockpot. Rub or grind the spices to release oils. Simmer about 2 hours test flavor and adjust seasonings as necessary. Best with a little shredded cheddar and a touch of sour cream.
Don't be scared off by that fancy word "scallopini" they are just little cutlets (kind of like bluegill fillets). TURKEY SCALLOPINI WITH WHITE WINE AND LEMON 1 1/2 Lbs boneless, skinless breast of Wild or tame Turkey Salt and Pepper 2/3 Cup of Flour 3 Tbs Butter 3 Tbs Olive Oil 1/4 Cup Dry white Wine 1/2 Cup Chicken Stock 2 Tbs Lemon Juice Parsley for Garnish Cut turkey breast into thin slices about 1/4 inch thick. Dredge in flour, sprinkle with salt and pepper. Heat butter and olive oil then saute Scallopinis until golden brown, remove and set aside. Add wine, stock, and lemon juice to the pan simmer until reduced by half. Arrange turkey on plate cover with sauce and garnish with parsley.
Coconut Catfish 4 4-6 oz Catfsh Fillets I know it sounds weird! But try it! Serve it with some creamy coleslaw. 2 Eggs beaten 1/2 Cup Flour 1/2 Cup Cornmeal !/4 Cup Shredded Coconut Oil Pepper Heat oil, dip fillets in flour then egg then cornmeal/coconut mix. Fry about 3-4 minutes on each side until golden brown. Drain and serve.
I learned this technique in Culinary school it is called "Fish en Papillote" or "Fish in Paper". You guys can really wow the girls with this one! 2 6-8 oz fillets (Salmon, Walleye. Notrhern) 2 Tablespoons Butter 1 Lemon Pepper Small Onion Cooking spray Parchment Paper Cut a 12'' circle out of the paper. Spray with cooking spray. Set fish off center towards you. Sprinkle with pepper. Place a generous slice of onion and a slice of lemon on top. Fold the paper over and crease it in one inch intervals so it is very well sealed. Place on a baking sheet and bake at 375 for about 15 minutes. Plate up and cut open at the table.
The Simple Way to Lard a Venison Roast Forget larding needles and all that time consuming stuff, don't drape bacon over it the fat just runs off! Try this: Cut 4-6 slices of bacon in half. Cut one end of each slice into a point (like a Muzzy Broadhead) Freeze the bacon solid. When it is frozen take the roast and about every 2-3 inches jam a sharp broad knife, such as a Chefs knife, deep into the roast. Slide the frozen bacon piece into the cut. Bake as usual. Moist and tasty!
TOM's CITRUS CILANTRO WALLEYE TWO LBS OF WALLEYE FILLETS (OR CRAPPIE, CATFISH, NORTHERN, ETC) OLIVE OIL/NONSTICK SPRAY CUP OF CHOPPED CILANTRO 1 SEEDED JALEPENO PEPPER TABLESPOON OF CHOPPED GARLIC 1 LIME PEPPER (TONES) SPRAY A BAKING DISH AND PLACE THE FILLETS IN A SINGLE LAYER. GET A SKILLET GOOD AND HOT WITH TWO TABLESPOONS OF OLIVE OIL. WASH THE LIME AND GET TOGATHER ABOUT TWO TBL OF LIME ZEST. CHOP THE PEPPER, FINE. WHEN THE SKILLET IS HOT THROW IN THE LIME, GARLIC AND PEPPER. (YOU SHOULD HEAR THE SIZZLE) SAUTE FOR TWO MINUTES THROW IN THE CILANTRO SAUTE ONE MORE MINUTE. SPREAD ABOUT ONE TEASPOON OVER EACH FILLET (USE IT ALL) SQUEEZE SOME LIME JUICE OVER IT AND BAKE FOR ABOUT 15 MINUTES AT 375. OH YEAH
Sponsored by
Thanks to Staff Chef Tom " Cookie" White for tall the help on the show!
2010 Season
Grilled Quail with Soy Barbecue Sauce
8 Quail breasts (bone in)
1/2 Cup Soy Sauce
1/2 Cup "Cookies" BBQ sauce
Mix Soy sauce and BBQ sauce together , place Quail in a shallow dish and pour sauce over let sit at least 2 hours. Heat charcoal grill or gas grill to medium heat.Place Quail on grill and baste with sauce. Watch carefully, turning often and continue basting. Cook until browned and internal temp is about 170. Enjoy!
Venison Back strap Kabobs
1-2 lb Venison Back strap cut into 2" cubes
2 medium sweet peppers cut into 2" squares
1 large Onion cut into 1" pieces
1 Tbs of Tones Garlic powder
1 Tbs of Tones Rosemary
1 Tbs of Tones ground Cumin
1 Tbs of Tones ground Black Pepper
Salt
Put meat in a bowl with all spices and salt to your liking. Toss well and let sit at room temperature for 2 hours. Using skewers alternate meat, pepper and onion until all are used up. Grill over hot coals or med high gas heat until meat is cooked to your preference. Excellent served with rice.
Fish Tacos
1 lb Halibut Fillets or other firm white fish
2 Tbs Tone's Lime pepper
1-2 tsp Tone's Cayenne
2 Tbs Olive Oil
Shredded Cheddar Cheese
1 Avocado peeled, pitted and sliced
1 thinly sliced red onion
1/4 head of thinly sliced Cabbage
2 Tbs of Vinegar
Salt
Flour or Corn Tortilla shells
Cut fillet into 3" wide strips sprinkle with seasonings. Mix Cabbage with salt and vinegar sit aside. Heat oil pan until almost smoking. add fillets and cook on each side turning once until fish flakes easily. Serve in a warm corn or flour shell topped with cheese, avocado, onion, and cabbage.
Turkey Tom's Fajitas
1-11/2 lbs thin sliced wild Turkey breasts about 3-4 inces long
1/4 cup beer
1/2 cup fresh lime juice
1/4 cup Olive Oil
1 Tbs Garlic powder
1 Tbs Brown sugar
1 Tbs Tone's Cilantro
1 Tbs Tone's Ground Cumin
salt
Put all the ingredients in a bag mix well and marinate 3 hours up to overnight in the fridge.
1 Large bell pepper seeded and sliced int thin strips
i large onion sliced thin
1 large tomato coarsely chopped
2 Tbs Olive Oil
Cookies Salsa
warm flour tortillas
sour cream
Reserve 1/4 cup of marinade then drain the Turkey. Heat oil in a large pan until very hot add peppers and onions, stir fry 5 minutes then add Turkey and reserved marinade. Stir fry until Turkey is cooked through add Tomato's, stir fry 2 minutes. Serve on a warm plate with warm tortillas, salsa, and sour cream.
Crispy Crunchy Fried Walleye
1 egg
1 cup milk or evaporated milk
2 Cups Ritz cracker crumbs
1/2 tsp salt
1/2 tsp pepper
1-1 1/2 lbs Walleye fillets about 1/2 inch thick
Olive or Peanut oil for frying
In a shallow dish blend egg and milk. On a plate combine cracker crumbs, salt and pepper. Heat about 1/2 inch of oil in a skillet until very hot. Dip fillets in egg then dredge in cracker mix. Fry until golden brown about 2-3 minutes on each side. Drain on paper towels.
Wild Turkey Pot Pie
I box of refrigerated pastry
1/2 cup chopped onion
1/2 cup diced Celery
1 10 oz package frozen peas and carrots
1/4 cup butter
1/3 cup flour
1 tsp salt
1 tsp Tones Sage
1 tsp Tones Thyme
1 tsp pepper
2 cups chicken broth
3/4 cup milk
3 cups cubed wild Turkey breast
Heat the butter in a saucepan and saute the onions and celery until they are soft meanwhile cook peas and carrots as per package directions. Stir the flour into the celery and onion then stir in the next 4 ingredients. Add broth and milk cook and stir until bubbly and thick. Stir in drained peas and and turkey. Pour into a 13x9 baking dish and top with pastry cuts slits to vent. Seal the edges and bake at 425 for 15-20 minutes until pastry is golden brown.
BAD Burgers (Bear, Antelope, Deer)
1/2 lb ground Bear
1/2 lb ground Venison
1/2 lb ground Antelope
2 slices white bread (crusts removed)
milk
salt/pepper
Tones Garlic powder
Med hot charcoal or gas grill
Mix meats and garlic powder with salt and pepper to taste. Put bread in a small dish and stir in enough milk to make a paste. Mix the bread/milk mix in with the meat. Grill WELL DONE over medium heat wtching for flare ups. Serve on toasted buns with your favorite condiments.
Cookie Tom and Cookies Elk Ribeye
1-2 lbs Elk Ribeye steaks
2 Tbs Cookies flavor enhancer
1 Tbs Tones Sage
Very hot charcoal or gas grill
Cookies BBQ sauce for dipping
Cover steaks with flavor enhancer and allow to sit at room temperature about 1 hour. Prepare grill. Sprinkle steaks with Sage and grill to desired finsih. Provide warm BBQ sauce for dipping.
2009 Season
Wild Turkey and Dressing Pepper Cups
6 large mild chili peppers such as Anaheim chilies
1 cup diced wild turkey
1/2 cup diced onions
1/4 cup diced celery
2 tbs olive oil
1 box Jiffy corn muffin mix
Cut chilies in half length ways and remove seeds and membrane. Wash and set aside. Add olive oil to skillet; heat until very hot. Add turkey, onions, and celery. Saute until turkey is cooked through. Drain and cool. Prepare muffin mix according to package directions. Once prepared stir in the cooled mixture. Fill peppers with mix; place on a sprayed baking sheet and bake at 350 degrees until knife inserted in center comes out clean. Approximately 20 minutes. Serve hot.
Pheasant Marsala
2 Pheasant breasts skinned and boned
1/4 cup flour
1 tbs sage
salt
pepper
3/4 cup sliced mushrooms
1/4 cup sliced green onions
3 tbs butter
1/4 cup chicken broth
1/4 cup dry marsala
Pound breasts out between plastic wrap until they are 1/4 inch thick. Stir together sage, pinch of salt, pinch of pepper and flour. Press pheasant into flour mix on both sides. Set aside. In a large skillet saute onions, mushrooms and 1 tbs butter until tender. With slotted spoon remove vegetables, set aside. In same skillet cook pheasant in remaining butter on medium high heat 4-5 minutes until fully cooked. Turn off heat; return vegetables to skillet, add broth and marsala. Turn heat back on high, cook 2-3 minutes stirring constantly until slightly thick. Spoon over pheasant and serve.
Pecan Crusted Cat Fish with Lime and Cilantro Tartar Sauce
4 catfish fillets washed
1 egg beaten
1/2 cup pecans ground very fine
1/2 cup cornmeal
salt, lemon pepper
oil for frying
Mix nuts, cornmeal, salt and lemon pepper. Dip fillets in egg, press each side into coating. Fry in very hot oil for 5-6 minutes on each side. Drain on paper towels. Prepare tartar sauce.
Tartar Sauce
3/4 cup mayonnaise
1 tbs lime peel, grated
1/2 cup chopped cilantro
Mix all ingredients together and serve over hot fish.
Throw it in Stew
1 can baked beans
1 can who;e kernel corn
1 diced onion
3 strips diced Bacon
3 diced potatoes
1 lb ground venison
salt/pepper
tbs garlic powder
tbs cumin
Mix it all together and simmer for 45-50 minutes.
Flying Smothered Steak
Never But Never cook Duck or Goose WELL DONE!
1 Goose breast or 2 Duck breasts
salt/pepper
2 Tsp Garlic powder
Non-Stick spray
1 cup sliced Mushrooms
2 jars of Beef gravy
1/3 cup water
Slice each breast to half thickness Sprinkle on Garlic powder and salt and pepper to taste. Spray a Saute pan and put on medium heat add breasts, water, and Mushrooms. Cover and simmer until almost done (pink on the inside) add gravy and heat through.
Low Carb Venison Burritos
1 pkg 12 low carb tortillas
1/2 pound ground venison
1/2 pound 70% lean ground beef
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tbs chili powder
1 tsp garlic powder
8 oz shredded cheddar
1 bottle salsa
Brown meats with spices; cook thoroughly and drain. Roll meat, cheese, and salsa up in tortilla and serve!!! That was simple..wasn't it??
Wild Taco Party
1 lb ground venison
taco seasoning
1/2 lb thinly sliced wild turkey breast
1 medium onion
1 medium bell pepper
1 Tbs chili powder
1 Tbs garlic powder
1/2 lb walleye or crappie
1 egg beaten
1 cup cornmeal
1 Tbs cornmeal
1 tsp cumin
cooking oil
shredded cheddar
salsa
sour cream
taco shells
Brown venison and cook according to taco seasoning directions. Set aside and keep warm. Thinly slice the onion and bell pepper. Add 2 Tbs oil to pan and heat up add turkey, onion, pepper , chili powder and garlic powder. Cook until vegetables are tender and turkey is cooked through. Set aside keep warm. Dip fish fillets in egg and cornmeal; sprinkle with lemon pepper. Put 2 more TBS of cooking oil into skillet; heat until almost smoking. Put fish fillets in; brown on each side about 3 minutes. Remove and drain. Set out venison, turkey, fish fillets along with condiments and taco shells and enjoy your wild taco party!
Biscuits and Venison Sausage Gravy
1/2 pound ground venison
1/2 pound ground beef-not lean ground beef
1 tsp salt
1 tsp pepper
1 TBS sage
1/2 tsp cayenne
2 TBS flour
1 cup whole milk
your favorite biscuits
Brown meat in skillet then add spices and cook 5 minutes more. Add flour and combine well. Turn heat up and add milk. Stir until smooth and cooked through-about 5 minutes. If it's too thick then thin with more milk; serve over biscuits.
Bluegill Chowder
1 cup diced onion
1/2 cup diced celery
4 cups diced potatoes
6 slices diced bacon
2 tsp salt
2 tsp basil
1 tsp pepper
2 cups water
1 pound bluegill fillets
1 can creamed corn
1 can evaporated milk
1 pint whipping cream
Combine onion, celery and bacon in stock pot; saute until browned. Add potatoes, spices and water. Simmer for 20 minutes. Add fish, corn, and evaporated milk. Simmer for 15 more minutes; add whipping cream and heat through. Can be thickened with flour and water slurry if desired.
Wild Boar and Beans
1 pound dried pinto beans
Water for soaking
2 pounds boar shanks or hocks
4 cups water
1 Tbs onion powder
1 Tbs cumin
Pick through beans and cover with water; soak over night. Add water if necessary. Drain and rinse beans; add all ingredients together. Simmer about 21/2 hours. Remove boar meat from bone; add back to beans. Heat and serve.
WHISKEY TOM'S BOURBON AND BROWN SUGAR ZIP VAC VENISON STEAKS
1/2 Cup (good) Bourbon
1/4 Cup (packed) brown sugar
1 Tbs Garlic powder
1 tsp Salt
1 tsp pepper
1 lb Venison steaks
Mix all ingredients together put in bag with steaks and vacuum seal. Place in freezer. when ready to use thaw in fridge 24-48 hours and cook as desired.
2008 Season
Pasta and Venison Casserole
1 jar of Spaghetti sauce or your own home made
1 16 oz package elbow Macaroni
1 lb ground Venison
1 15 oz carton of Ricotta Cheese
1 cup grated parmesan
2 Tbs Basil
2 Tbs Oregano
1 egg beaten
1/2 Tsp salt
1/2 Tsp Pepper
8 oz shredded Mozzarella
Pre-heat oven to 350. prepare the macaroni as the label directs, drain and set aside. In a large pan brown the Venison then drain. Stir in the Ricotta and the next 6 ingredients. Add about 12 oz sauce and the macaroni and mix well. Spray a baking dish and add Venison mix. Spoon over the rest of the sauce and sprinkle with Mozzarella. Bake about 20 minutes.
Venison Filet Mignon (grilling show)
1 Venison Loin sliced into 2" thick slices
Bacon
Toothpicks
Olive Oil
Salt/Pepper
Garlic Powder
Wrap a piece of Bacon around the edge of each steak and secure with a toothpick. Rub each steak with Olive Oil sprinkle with spices. Grill until desired doneness. If you like them rare you may pre-cook the Bacon before wrapping it.
Jalapeno and Honey BBQ 'ed Bear on Toast Points
1 3 lb Bear roast or try it with Pork
1 Tbs Baking Soda
1 cup Jalapeno Wine or 1/2 cup chopped pickled Jalapeno
1/2 cup Honey
1 cup Tomato sauce
1 tsp Salt
1 tsp Pepper
1 Tbs Chili Powder
1/4 cup Apple Cider Vinegar
6 slices bread toasted and buttered
Put roast and baking soda in a pot, cover with water and simmer 20 minutes (omit this step if using Pork) Meanwhile prepare sauce by mixing together next 6 ingredients. Remove roast, drain, slice across the grain and cut into 1/2 inch pieces. Add to the sauce and simmer 1 hour until very tender. Prepare the toast and cut each piece into 4 squares, top with shredded meat and serve.
Dove or Quail stuffed Jalapeno Peppers
6 Doves or Quail breasts skinned and boned
1 cup Buttermilk
1 tsp Tones Seasoned salt
1 Tbs Sage
4 oz Cream Cheese, softened
6 Large Jalapeno
Bacon
toothpicks
Soak the breast meat in Buttermilk overnight, discard Buttermilk. Chop the breast meat then add it to the next 3 three ingredients and mix well. Slice each pepper in 1/2 and scoop out seeds (wear gloves). Stuff each 1/2 with mixture and wrap with a 1/2 slice of Bacon, secure with a toothpick. Grill about 15-20 minutes turning occasionally until the Bacon is well cooked.
Spicy Blue Cheese Wild Turkey Salad
1/2 Cup Mayo
2 Tbs hot sauce
2 Tbs ranch dressing
2 stalks Celery, sliced thin
1/2 cup crumbled Blue Cheese
4 cups cooked Wild Turkey
Salt/Lemon Pepper
Combine all ingredients and season with salt and lemon pepper.
Antelope or Deer Wiener Schnitzel
2 lbs of steaks
1/2 cup of Italian bread crumbs
1/2 cup grated Parmesan
1 Tbs Sage
1 Egg
Salt/Pepper
1/2 Cup Cream
olive Oil
3 Tbs Butter
1 Tbs Lemon Juice
Pound steaks until very thin. Mix together next 3 ingredients, then mix the egg with the cream and add some salt and pepper. Heat about 1/4 inch of olive oil in a pan until very hot. Dip steaks in dry mix, then egg mix, then dry mix. Cook golden brown on both sides. Remove from pan and keep warm. Melt the butter in the same pan and add the lemon juice. Pour the hot butter mix over the steaks, sprinkle with Parsley and serve.
This one is great because you can bake it in the oven, cook it on the grill, over hot coals of your campfire, or on the engine block of your car!
Trout In Foil
4-6 Trout gutted and washed
Salt/Pepper
1 Tsp Thyme
1 Tsp Dill
2 Carrots
1 Medium Onion
2 Celery Ribs
6 Tbs Butter
Sprinkle Trout inside and out with Lemon Juice, herbs, and Salt/Pepper. Chop vegetables very fine and saute in Butter until tender. Stuff each fish with vegetable mix and wrap tightly in foil. Bake in oven at 425 for 15-20 minutes. (This mix of aromatic vegetables is called Mire pox and is used to flavor the fish)
The Best Deer Loin Recipe!
Deer Loin
Thick cut Bacon (maple smoked)
1/2 Cup Brown Sugar
1 Tbs Meat Tenderizer
1 Tbs Seasoned Salt
1 Tbs Garlic Powder
1 Tbs Black Pepper
Combine lst 4 ingredients. Butterfly the loin lengthwise leaving about 1/2 inch of base. Rub with seasoning mix and sprinkle with Brown Sugar. Close the loin up and completely wrap it in Bacon leaving a small space between each strip, secure with toothpicks. Pre-heat the oven to 350 and place the loin in a baking dish, cover tightly with foil. Bake about 1 hour or until a thermometer registers 150. Remove from oven let rest for 5 minutes and slice between the Bacon strips, pour juices over and serve.
Pasta and Venison Casserole
1 jar of Spaghetti sauce or your own home made
1 16 oz package elbow Macaroni
1 lb ground Venison
1 15 oz carton of Ricotta Cheese
1 cup grated parmesan
2 Tbs Basil
2 Tbs Oregano
1 egg beaten
1/2 Tsp salt
1/2 Tsp Pepper
8 oz shredded Mozzarella
Pre-heat oven to 350. prepare the macaroni as the label directs, drain and set aside. In a large pan brown the Venison then drain. Stir in the Ricotta and the next 6 ingredients. Add about 12 oz sauce and the macaroni and mix well. Spray a baking dish and add Venison mix. Spoon over the rest of the sauce and sprinkle with Mozzarella. Bake about 20 minutes.
White Wild Turkey Chili
1-2 lbs cooked turkey
1 48 oz jar of great northern beans
1 16 oz jar of Salsa Verde (green)
8 oz grated Monterrey Jack
1 Tbs ground Cumin
2 tsp black pepper
32 oz of Chicken broth
Mix everything together and simmer for 20 minutes. Top with Cheddar Cheese, Sour Cream, and Corn chips.
Lazy Guy's Pheasant
2 cups cooked Pheasant cubed
1 can tomato soup
1 can cream of Chicken soup
8 oz medium salsa
1 cup Sour Cream
2 cups Cheddar cheese
small bag of tortilla chips
Combine all ingredients and 1 cup of cheese. Layer chips and Pheasant mixture, to with the rest of the cheese. Bake for 30 minutes at 350.
KC Venison Soup
1 1/2 lbs ground Venison
1 Large Onion chopped
2 stalks Celery sliced
2 14 oz cans Beef broth
1 28 ox can diced Tomatoes
1 10 oz package of frozen mixed vegetables
2 Tbs steak sauce (57 or A 1)
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground pepper
1/4 cup flour
I a large stockpot or Dutch oven, brown meat, onion and celery until meat is well browned. Drain and return to pan. Stir in 1 can of Beef broth and next 6 ingredients. Bring to boil reduce heat, cover and simmer 20 minutes. In a bowl or a mason jar with a lid combine the flour and remaining beef broth. Stir into mixture and cook until bubbly.
Mustard Fried Catfish
1-2 lbs Catfish fillets
1/2 cup yellow Mustard
1/2 cup Buttermilk
1 cup Grits
1 Tbs lemon pepper
1 Tbs Dill
1/2 tsp salt
whisk mustard and Buttermilk together. Combine Grits with spices. Heat oil until very hot. Dip fillets in Mustard mix then dredge in Grits. Fry until golden on each side and fish flakes easily.
2007 Season Recipes:
Deer Burgers!
1 Large slice white bread crust removed
2 Tablespoons whole milk
1 tsp sage
1 tsp pepper
1 tsp garlic powder
1 Tablespoon steak sauce (A1)
1 lb ground Venison
Mix bread and milk into a paste in a medium bowl. Add all the other ingredients and mix together then form into patties. Grill or fry and serve with cheese if desired.
Poor Man's Lobster
2 lbs fish fillets cut into 2 inch squares (northern or walleye is best)
1 cup water
1 cup dry white wine
two bay leaves
one small onion sliced
6 lemon slices
Put everything except fish in a pan and heat until simmering, put fish in simmer for about 10 minutes. cool slightly and serve with melted garlic or lemon butter.
Venison Sausage
1 lb ground venison
1/2 lb ground beef
1/2 lb ground pork
1 tsp pepper
tablespoon liqued smoke
1 cup water
2 tsp salt
2 tsp garlic powder
1 tsp marjoram
1 tablespoon dry mustard
Mix it all together and form into two rolls. roll tightly in foil. bake for 1 hour at 350 or boil about 1 hour. cool in foil then rewrap and refrigerate. Serve with Crackers and Cheese!
WALLEYE ON CHEESE TOAST
1 1/2 CUPS COOKED FLAKED WALLEYE
1/4 CUP FINELY CHOPPED CUCUMBER
1 TABLESPOON MAYO
1 TABLESPOON SOUR CREAM
SALT PEPPER
4 LARGE TOMATO SLICES
4 SLICES TOASTED BREAD
4 SLICES AMERICAN CHEESE
SET OVEN TO BROIL. MIX FIRST 6 INGREDIANTS. PUT A TOMATO SLICE ON EACH PIECE OF TOAST AND SPREAD MIXTURE OVER THE TOMATO, TOP WITH A CHEESE SLICE. BROIL ABOUT 2 MINUTES UNTIL CHEESE MELTS
1/2 LB LEAN FISH FILLIETS CUT INTO SQUARES OR CUBES
1 EGG
1/2 CUP DRY BREAD CRUMBS
BOTTLE OF SWEET AND SOUR SAUCE
OIL
HEAT OIL IN A DEEP PAN TO ABOUT 375. DIP FISH IN EGG THEN BREAD CRUMBS. FRY UNTIL DEEP GOLDEN BROWN, DRAIN. SERVE WITH SAUCE FOR DIPPING
PHEASANT AND BACON ROLL UPS
PHEASANT BREAST CUT INTO LONG THIN STRIPS
EQUAL AMOUNT OF BACO CUT IN 1/2
TOOTHPICKS
1 TSP GARLIC POWDER
1 TSP CUMIN
1 TABLESPOON CHILI POWDER
BBQ SAUCE
MIX SPICES TOGATHER AND DREDGE MEAT IN SPICES, PLACE 1/2 STRIP OF BACON ON EACH PHEASANT STRIP AND ROLL UP. SECURE WITH TOOTHPICKS. BAKE IN A 350 OVEN ABOUT 30 MINUTES SERVE WITH BBQ SAUCE FOR DIP
ITALIAN BAKED RABBIT
RABBIT CUT INTO 6 PIECES
3 CUPS TOMATO SAUCE
2 MEDIUM DICED ONIONS
1/2 CUP FLOUR
1 DICED GAR;IC CLOVE
1 TABLESPOON ITALIAN SPICES
SALT AND PEPPER
COOKING OIL
BROWN THE ONION IN 1/4 CUP OIL IN FRYING PAN. REMOVE ONION WITH A SLOTTED SPOON AND SET ASIDE. DREDGE RABBIT IN FLOUR WITH SALT AND PEPPER AND BROWN ON BOTH SIDES IN THE OIL. REMOVE RABBIT AND ADD T SAUCE ONION GARLIC AND SPICES TO THE PAN SIMMER 15 MINUTES. PLACE RABBIT IN SPRAYED BAKING DISH AND COVER WITH SAUCE. BAKE FOR 1 HOUR AT 325
SHORE LUNCH
1 BOX COMPLETE PANCAKE MIX
2 TSP TONES LEMON PEPPER
1 BEER
FISH FILLETS (WALLEYE, NORTHERN, CRAPPIE)
OIL FOR FRYING
MIX BEER WITH ENOUGH PANCAKE MIX FOR A THIN BATTER ADD LEMON PEPPER STIR. HEAT OIL TILL ALMOST SMOKING, DIP FISH IN THE BATTER LET MOST OF THE BATTER RUN OFF AND FRY UNTIL GOLDEN BROWN
TURKEY ENCHILADAS
1/2 cup sour cream
1/2 cup diced green chilies
12 tortillas
1 cup jack cheese
1 cup cheddar cheese
1/2 cup chopped onion
2 cups cubed wild turkey
1 can enchilada sauce
warm the tortillas in a damp paper towel in the microwave. coat a 13x9 pan with cooking spray. mix all ingredients. put about 2 tablespoons in the center of each tortilla and roll them up. place in baking pan. pour enchilada sauce over and cover with foil. bake at 350 for 30 minutes.
VENISON MEATBALLS
1/2 LB ITALIAN SAUSAGE
1 LB GROUND VENISON
1 TABLESPOON BASIL
2 TEASPOONS GARLIC POWDER
1 TEASPOON OREGANO
1 EGG
1/4 CUP DRY BREADCRUMBS
MIX IT ALL TOGATHER FORM INTO BALLS AND BAKE ON A COOKIE SHEET AT 375 FOR ABOUT 20 MINUTES
CHICKEN FRIED WILD TURKEY
COUPLE OF TURKEY BREAST DEBONED AND CUT INTO THIN STRIPS
1 BOTTLE ITALIAN DRESSING
1/2 TSP TONES LEMON PEPPER
2 EGGS BEATEN
1 CUP OF MILK
SALT AND PEPPER
2 CUPS FLOUR
OIL FOR FRYING
MARINATE STRIPS IN ITALIAN DRESSING AND LEMON PEPPER, SEVERAL HOURS OR OVERNIGHT. BEAT EGGS AND MILK TOGATHER STIR SALT AND PEPPER INTO FLOUR AND DIVIDE AMONG TWO BOWLS. HEAT OIL TO ABOUT 350. DIP TURKEY INTO FLOUR THEN EGG THEN FLOUR. FRY UNTIL GOLDEN BROWN THEN DRAIN ON PAPER TOWLS.
2006 Season Recipes:
Moose stew or Sta Fa Ta as it is called in Alaska is simple beauty! Made from mostly canned ingrediants old "sourdoughs" came up with this recipe many years back. Due to a lack of Moose in Iowa we will use Venison here. STA FA TA 1 lb Venison stew meat or roast 1/4 cup of flour 1/4 cup cooking oil 1 large onion 1 can of stewed tomatoes 1 can of beef broth 1 Tbs of Rosemary salt and pepper Drege meat in flour then brown in 1/4 cup of oil. Chop the onion unto large pieces. Add onion and cook 3 more minutes. Add the rest of the ingrediants including salt and pepper to taste. Simmer 11/2 to 2 hours.
Turkey Ala Tom- Sometimes simple is better. One day I actually didn't feel like cooking! So I came up with this: 1-2 lb Turkey Breast (boneless os bone-in) 6 slices of bacon 2 Tbs sage 1 Tbs of sage 1 Tsp pepper Rub spices into Turkey breast. Drape with bacon. Bake at 350 for about 30-35 minutes.
VENISON STEAKS WITH MUSHROOMS AND CREAM 4 6 oz tenderloins 1 Tbs oil 1 Tbs butter 1 cup sliced mushrooms (oyster, portabella, shittake) 1/2 cup of beef broth 1/2 cup dry Vermouth 1/2 cup whipping cream 1/4 Tsp salt 1/4 Tsp pepper 1 Tsp lemon juice 2 Tbs Tarragon Heat oil and butter then brown Venison steaks until preferred doneness. Remove and tent with foil. Add mushrooms saute 1 minute add the rest of the ingrediants. Simmer until slightly reduced and thickened. Plate steaks and pour sauce over the top. Ohhh Pheasant takes well to quick cooking so it is perfect for a stir fry. You may use chicken breast if you like.
STIR FRIED GINGER LIME PHEASANT 1lb bonless, skinless breast cut into 1" pieces 4 Tbs lime juice 4 Tbs sherry 2 Tbs soy sauce 2 Tsp cornstarch 1/2 cup chicken broth pinch salt 1/2 lb Oyster, Moral, or Shittake mushrooms sliced 1/2 Lb Snow Peas 2 Tbs Olive Oil 2 Tbs Grated Ginger 4 green Onions 1/2 " slice Mix togather Lime, Sherry, Soy Sauce and Chiken broth add Pheasant let set at least 1 hour. Remove breast pieces and preheat skillet. Add olive oil. after it is very hot add meat, stir fry 2 minutes add mushrooms, peas, and ginger. Stir fry two more minutes, add pinch of salt. Whisk cornstarch into marinade mix and add to skillet. Simmer about 2-3 minutes until thickened. serve over rice garnish with onions. Forget Salmon cakes! Go down to Banner Lakes and catch yourself some trout!
TROUT CAKES 1 1/2 cups cold mashed taters (instant is fine) 1 1/2 cups cooked flaked trout (or Salmon) 1 egg beaten 2 Tbs finely chopped onion 1 Tsp fresh lemon juice pinch of salt pinch of pepper 1/2 cup of flour 1 more egg beaten 1 cup dry breadcrumbs Cooking spray or oil Mix togather first 6 ingrediants. Form into patties. Dip in flour then egg then breadcrumbs. Fry in oil or spray. until golden brown.
This recipe actually was a Texas chili cookoff winner about 35 years ago. It remains to this day my favorite chili recipe of all time. made with Beef, Buffalo, or Venison it is a hit! Bowl of "RED" Venison Chili 1 lb Ground Venison 1 Large Onion 1 151/2 oz can of Refried Beans 2 Tbs minced Garlic 2 151/2 oz cans Tomato Sauce 1 Tsp Salt 1 Tbs Cumin 2 Tbs chili Powder Cayanne Pepper (you decide how much) Brown meat and toward the end add roughly chopped onion. Cook until meat is finished browning, drain. Add meat and all ingrediants to stockpot. Rub or grind the spices to release oils. Simmer about 2 hours test flavor and adjust seasonings as necessary. Best with a little shredded cheddar and a touch of sour cream.
Don't be scared off by that fancy word "scallopini" they are just little cutlets (kind of like bluegill fillets). TURKEY SCALLOPINI WITH WHITE WINE AND LEMON 1 1/2 Lbs boneless, skinless breast of Wild or tame Turkey Salt and Pepper 2/3 Cup of Flour 3 Tbs Butter 3 Tbs Olive Oil 1/4 Cup Dry white Wine 1/2 Cup Chicken Stock 2 Tbs Lemon Juice Parsley for Garnish Cut turkey breast into thin slices about 1/4 inch thick. Dredge in flour, sprinkle with salt and pepper. Heat butter and olive oil then saute Scallopinis until golden brown, remove and set aside. Add wine, stock, and lemon juice to the pan simmer until reduced by half. Arrange turkey on plate cover with sauce and garnish with parsley.
Coconut Catfish 4 4-6 oz Catfsh Fillets I know it sounds weird! But try it! Serve it with some creamy coleslaw. 2 Eggs beaten 1/2 Cup Flour 1/2 Cup Cornmeal !/4 Cup Shredded Coconut Oil Pepper Heat oil, dip fillets in flour then egg then cornmeal/coconut mix. Fry about 3-4 minutes on each side until golden brown. Drain and serve.
I learned this technique in Culinary school it is called "Fish en Papillote" or "Fish in Paper". You guys can really wow the girls with this one! 2 6-8 oz fillets (Salmon, Walleye. Notrhern) 2 Tablespoons Butter 1 Lemon Pepper Small Onion Cooking spray Parchment Paper Cut a 12'' circle out of the paper. Spray with cooking spray. Set fish off center towards you. Sprinkle with pepper. Place a generous slice of onion and a slice of lemon on top. Fold the paper over and crease it in one inch intervals so it is very well sealed. Place on a baking sheet and bake at 375 for about 15 minutes. Plate up and cut open at the table.
The Simple Way to Lard a Venison Roast Forget larding needles and all that time consuming stuff, don't drape bacon over it the fat just runs off! Try this: Cut 4-6 slices of bacon in half. Cut one end of each slice into a point (like a Muzzy Broadhead) Freeze the bacon solid. When it is frozen take the roast and about every 2-3 inches jam a sharp broad knife, such as a Chefs knife, deep into the roast. Slide the frozen bacon piece into the cut. Bake as usual. Moist and tasty!
TOM's CITRUS CILANTRO WALLEYE TWO LBS OF WALLEYE FILLETS (OR CRAPPIE, CATFISH, NORTHERN, ETC) OLIVE OIL/NONSTICK SPRAY CUP OF CHOPPED CILANTRO 1 SEEDED JALEPENO PEPPER TABLESPOON OF CHOPPED GARLIC 1 LIME PEPPER (TONES) SPRAY A BAKING DISH AND PLACE THE FILLETS IN A SINGLE LAYER. GET A SKILLET GOOD AND HOT WITH TWO TABLESPOONS OF OLIVE OIL. WASH THE LIME AND GET TOGATHER ABOUT TWO TBL OF LIME ZEST. CHOP THE PEPPER, FINE. WHEN THE SKILLET IS HOT THROW IN THE LIME, GARLIC AND PEPPER. (YOU SHOULD HEAR THE SIZZLE) SAUTE FOR TWO MINUTES THROW IN THE CILANTRO SAUTE ONE MORE MINUTE. SPREAD ABOUT ONE TEASPOON OVER EACH FILLET (USE IT ALL) SQUEEZE SOME LIME JUICE OVER IT AND BAKE FOR ABOUT 15 MINUTES AT 375. OH YEAH
